Rub each of the chickens inside and out with about ¼ cup of your favorite poultry BBQ seasoning. Let rest at room temperature while you setup the cooker.
Light your coals with a chimney starter. Let burn for 10-15 minutes. Dump into the basket of the Barrel House Cooker. Set the intake to your altitude setting. Set the barrel onto the base, and let the coals burn for another 5-10 minutes with the lid open.
Stick two hooks into each seasoned chicken, going up through the neck cavity and into each breast.
Hang the hooks on the H-frame and place it in the cooker.*
Close the lid and smoke, until the internal temperature reaches 165 degrees, about 3½ hours.
Remove from the cooker. Let rest for 15 minutes. Slice and serve.
*If you use the EZ-Load Top Bar accessory instead of the H-Frame, you can place it in the cooker first and then hang the chicken.
For an alternative flavor, rub the chicken with a combination of ¼ melted butter, 2 tablespoons lemon juice and ¼ cup chopped fresh herbs like rosemary, sage and parsley.